CN116530564A - Processing method for improving storage stability of winter jujube crisp chips - Google Patents
Processing method for improving storage stability of winter jujube crisp chips Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
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- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
The invention belongs to the technical field of food processing and manufacturing, and discloses a processing method for improving storage stability of winter jujube crisp chips, which comprises the following steps: selecting fresh winter jujube, cleaning, removing cores and slicing to obtain winter jujube slices; performing enzymolysis treatment on the winter jujube slices; adding clear water after enzymolysis is completed, and filtering off reducing sugar on the surface; removing surface water of winter jujube slices by using a dehydrator; and drying the winter jujube crisp chips by hot air to obtain finished winter jujube crisp chip products. The invention adopts a food-grade glucose oxidative enzymolysis method for the first time to prepare the winter jujube crisp chips with higher storage stability than the winter jujube chips in the market. The preparation method is convenient and simple to operate, low in cost and capable of realizing industrial production, and the prepared product is high in storage stability and good in market prospect.
Description
Technical Field
The invention belongs to the technical field of food processing and manufacturing, and particularly relates to a processing method for improving storage stability of winter jujube crisp chips.
Background
The winter jujube has the name of 'tonic king', contains a large amount of vitamins, polysaccharide and 8 essential amino acids required by human body, has the effects of promoting metabolism, enhancing myocardial function, preventing arteriosclerosis and hypertension, reducing blood fat, cholesterol and the like, and is deeply processed into winter jujube crisp chips and composite jujube chips which are taken as jujube leisure food and are deeply favored by consumers.
The traditional red date drying method is mainly based on natural drying, and the method is simple and easy to operate and low in cost, but has the defects of long period, poor sanitary quality, large nutrition loss and the like; compared with natural airing, the hot air drying has the advantages of controllable technological parameters, short drying period, stable quality, less nutrition loss and the like, so that the hot air drying is the most widely applied red date drying mode at present. In recent years, some novel red date drying processing technologies, such as microwave drying, far infrared radiation drying, variable-temperature differential pressure puffing drying method, radio frequency drying, combined drying and the like, are presented, and the technologies can effectively shorten the drying period, save energy consumption, reduce nutrition loss and the like. In addition, the vacuum freeze-drying technology can keep the color, nutrition, shape and flavor of the raw materials to the greatest extent, and has low water content, and in recent years, the vacuum freeze-drying technology has been widely applied to date processing. However, the current date processing technology is basically focused on the drying technology, and the problem of poor date storage stability is ignored to a certain extent, namely, the date can be subjected to phenomena of moisture absorption, moisture regain, softening and the like in the storage process, so that the taste is affected. The reason for influencing the storage stability of the jujube slices is related to factors such as the humidity of the external environment, the packaging of the jujube slices and the like, the root reason for influencing the storage stability of the jujube slices is that a large amount of reducing sugar exists in the jujube slices, and the moisture absorption and softening of the jujube slices are caused due to the hygroscopicity of the reducing sugar, so that the crisp quality and the storage time of the jujube slices are influenced.
Disclosure of Invention
The invention aims to overcome the problems existing in the prior art and provides a processing method for improving the storage stability of winter jujube crisp chips.
The technical scheme adopted for solving the technical problems is as follows:
a processing method for improving storage stability of winter jujube crisp chips comprises the following steps:
(1) Selecting fresh winter jujube, cleaning, removing cores and slicing to obtain winter jujube slices;
(2) Performing enzymolysis treatment on the winter jujube slices;
(3) Adding clear water after enzymolysis is completed, and filtering off reducing sugar on the surface;
(4) Removing surface water of winter jujube slices by using a dehydrator;
(5) And drying the winter jujube crisp chips by hot air to obtain finished winter jujube crisp chip products.
Further, in the step (2), conditions for enzymolysis treatment of the jujube slices are as follows: glucose oxidase is added, the adding amount of the glucose oxidase is 0.1% -0.3% (based on the mass of the jujube slices), the adding amount of the enzyme is preferably 0.15% (based on the mass of the jujube slices), the enzymolysis temperature is 35-55 ℃, the enzymolysis temperature is preferably 40 ℃, the thickness of winter jujube slices is 8-12 mm, the thickness of the jujube slices is preferably 10+/-0.1 mm, the enzymolysis time is 30-50 min, the enzymolysis time is preferably 45min, the feed-liquid ratio is 1:1-1:4 (based on the mass of the jujube slices), and the feed-liquid ratio is preferably 1:2 (based on the mass of the jujube slices).
Further, in the step (3), the feed liquid ratio of the jujube slices to the clear water is 1:6-1:10 based on the mass of the jujube slices, and the preferred feed liquid ratio is 1:6.
Further, in the step (4), the dehydrator is an electric vegetable dehydrator, and the time for removing the water on the surface of the winter jujube slices is 60-180 s, preferably 120s.
Further, in the step (5), the drying time of the hot air drying is 6-10 hours, the temperature is 65-85 ℃, the drying time is preferably 8 hours, and the temperature is 75 ℃.
Further, the stability of the jujube slices is measured by the quality change of the jujube slices at different humidity levels of 0-100%.
Further, the moisture content of the winter jujube crisp chip product is 3% -8% (based on the dry date chip).
Further, the stability of the winter jujube crisp chip product is higher than that of the winter jujube crisp chip in the market.
The method for measuring the reducing sugar of the winter jujube crisp chips is a national standard method, the reducing sugar amount in the winter jujube crisp chips in the market is used as a reference when the reducing sugar removal rate is calculated, and the reducing sugar removal rate has the following calculation formula:
the beneficial effects obtained by the invention are as follows:
1. the invention adopts a food-grade glucose oxidative enzymolysis method for the first time to prepare the winter jujube crisp chips with higher storage stability than the winter jujube chips in the market. The preparation method is convenient and simple to operate, low in cost and capable of realizing industrial production, and the prepared product is high in storage stability and good in market prospect.
2. According to the invention, an enzymatic hydrolysis desugaring method is adopted, so that components in the winter jujube slices, which mainly influence the storage stability of the winter jujube slices, namely reducing sugar are reduced to a certain extent, the winter jujube slices are obtained by drying in different drying modes, and finally the storage stability of the winter jujube slices is verified by a dynamic steam adsorption instrument. On one hand, the problem of insufficient storage stability of the conventional winter jujube crisp chips is solved, and the market competitiveness of the conventional winter jujube crisp chips is greatly improved; on the other hand, theoretical and technical support is provided for researching and developing novel winter jujube products with nutrition function, taste, storage and high safety and for producing winter jujube crisp chips and upgrading industry.
3. The method can effectively retain the color, aroma and taste of the original winter jujube crisp chips, is convenient and simple to operate, has low cost, can realize industrial production and has good market prospect.
4. The method of the invention improves the storage stability by an enzymolysis method. The moisture content of the winter jujube crisp chips prepared by the method is 3% -8% (calculated on the dry basis of the jujube chips). The stability of the winter jujube crisp chips is higher than that of the winter jujube crisp chips in the market.
Drawings
FIG. 1 shows the change of the adsorption amount of winter jujube crisp chips to water vapor under different water vapor pressures;
FIG. 2 shows the change in the amount of water vapor adsorbed by the winter jujube chips at different water vapor pressures in example 1 and comparative examples 1-2.
Detailed Description
The present invention will be further described in detail with reference to examples, but the scope of the present invention is not limited to the examples.
The raw materials used in the invention are conventional commercial products unless specified otherwise, the methods used in the invention are conventional methods in the art unless specified otherwise, and the mass of each substance used in the invention is conventional.
A processing method for improving storage stability of winter jujube crisp chips comprises the following steps:
(1) Selecting fresh winter jujube, cleaning, removing cores and slicing to obtain winter jujube slices;
(2) Performing enzymolysis treatment on the winter jujube slices;
(3) Adding clear water after enzymolysis is completed, and filtering off reducing sugar on the surface;
(4) Removing surface water of winter jujube slices by using a dehydrator;
(5) And drying the winter jujube crisp chips by hot air to obtain finished winter jujube crisp chip products.
Preferably, in the step (2), the conditions for enzymolysis treatment of the jujube slices are as follows: glucose oxidase is added, the adding amount of the glucose oxidase is 0.1% -0.3% (based on the mass of the jujube slices), the adding amount of the enzyme is preferably 0.15% (based on the mass of the jujube slices), the enzymolysis temperature is 35-55 ℃, the enzymolysis temperature is preferably 40 ℃, the thickness of winter jujube slices is 8-12 mm, the thickness of the jujube slices is preferably 10+/-0.1 mm, the enzymolysis time is 30-50 min, the enzymolysis time is preferably 45min, the feed-liquid ratio is 1:1-1:4 (based on the mass of the jujube slices), and the feed-liquid ratio is preferably 1:2 (based on the mass of the jujube slices).
Preferably, in the step (3), the feed liquid ratio of the jujube slices to the clear water is 1:6-1:10 based on the mass of the jujube slices, and the preferred feed liquid ratio is 1:6.
Preferably, in the step (4), the dehydrator is an electric vegetable dehydrator, and the time for removing the water on the surface of the winter jujube slices is 60-180 s, preferably 120s.
Preferably, in the step (5), the drying time of the hot air drying is 6-10 hours, the temperature is 65-85 ℃, preferably the drying time is 8 hours, and the temperature is 75 ℃.
Preferably, the stability of the jujube slices is measured by the quality change of the jujube slices under different humidity levels of 0-100%.
Preferably, the moisture content of the winter jujube crisp chip product is 3% -8% (based on the dry date chip).
Preferably, the stability of the winter jujube crisp chip product is higher than that of the winter jujube crisp chip in the market.
The method for measuring the reducing sugar of the winter jujube crisp chips is a national standard method, and the reducing sugar amount in the winter jujube crisp chips in the market is used as a comparison when the reducing sugar removal rate is calculated.
Specifically, the related preparation and detection are as follows:
the invention provides a method for improving the storage stability of winter jujube crisp chips by enzymolysis, which comprises the following steps: and (3) carrying out enzymolysis treatment on the fresh winter jujube slices, filtering out glucose on the surfaces of the winter jujube slices by using clear water on the winter jujube slices after the enzymolysis treatment, draining part of water in the winter jujube slices, putting the winter jujube slices into a hot air drying box for hot air drying to obtain winter jujube crisp slices, and finally measuring the reducing sugar removal rate and stability of the winter jujube crisp slices. The jujube slices are fresh winter jujube slices, and are subjected to selection, cleaning, stoning and slicing treatment. The picking process is to remove rotten jujubes, pulp head jujubes, worm-eaten jujubes, broken head jujubes and immature light green jujubes. The thickness of the slice is 8-12 mm. The stability of the winter jujube crisp chips provided by the invention is measured by a dynamic steam adsorber.
Example 1
A method for improving storage stability of winter jujube crisp chips comprises the following operation steps:
(1) Selecting fresh winter jujube, washing with clear water to remove soil and impurities on the surface, removing cores by a core removing machine, and slicing to obtain fresh winter jujube slices with the thickness of 10+/-0.1 mm.
(2) And (3) carrying out enzymolysis treatment on fresh winter jujube slices according to a feed liquid ratio of 1:2 (based on the mass of the jujube slices), wherein the addition amount of glucose oxidase is 0.15% (based on the mass of the jujube slices), and the enzymolysis temperature is 40 ℃ and the enzymolysis time is 45 min.
(3) And (3) putting the winter jujube slices subjected to enzymolysis into clear water with a feed-liquid ratio of 1:6 (based on the mass of the jujube slices), and filtering out reducing sugar on the surfaces of the winter jujube slices.
(4) The winter jujube slices with the reducing sugar on the surfaces thereof filtered by clear water are put into an electric fruit and vegetable dehydrator to dehydrate, and part of water on the surfaces of the winter jujube slices is removed.
(5) Spreading the dehydrated winter jujube slices in a drying tray, turning on a switch to set the temperature to 75 ℃, placing the drying tray in a hot air drying oven for hot air drying, and drying for 8 hours to obtain the winter jujube crisp slices.
(6) Measuring reducing sugar of the winter jujube crisp chips by using a national standard method, and calculating a reducing sugar removal rate by taking the reducing sugar amount of the winter jujube crisp chips in the market as a reference, wherein the reducing sugar removal rate is shown in Table 3; the stability of the winter jujube crisp chips is measured by a dynamic steam adsorption instrument, the stability of the winter jujube crisp chips in the market is used as a comparison, the stability of the winter jujube crisp chips after enzymolysis is obviously higher than that of the winter jujube crisp chips in the market, and the data are shown in figure 1.
Example 2
A method for improving storage stability of winter jujube crisp chips comprises the following operation steps:
(1) Selecting fresh winter jujube, washing with clear water to remove soil and impurities on the surface, removing cores by a core removing machine, and slicing to obtain fresh winter jujube slices with the thickness of 10+/-0.1 mm.
(2) And (3) carrying out enzymolysis treatment on fresh winter jujube slices according to a feed liquid ratio of 1:2 (based on the mass of the jujube slices), wherein the addition amount of glucose oxidase is 0.20% (based on the mass of the jujube slices), and the enzymolysis temperature is 40 ℃ and the enzymolysis time is 40 min.
(3) Putting the winter jujube slices subjected to enzymolysis into a solution with the ratio of 1:6 (based on the mass of the jujube slices) filtering reducing sugar on the surfaces of the winter jujube slices.
(4) The winter jujube slices with the reducing sugar on the surfaces thereof filtered by clear water are put into an electric fruit and vegetable dehydrator to dehydrate, and part of water on the surfaces of the winter jujube slices is removed.
(5) Spreading the dehydrated winter jujube slices in a drying tray, turning on a switch to set the temperature to 75 ℃, placing the drying tray in a hot air drying oven for hot air drying, and drying for 8 hours to obtain the winter jujube crisp slices.
(6) Reducing sugar of the winter jujube crisp chips is measured by a national standard method, and the reducing sugar amount of the winter jujube crisp chips in the market is used as a control, so that the reducing sugar removal rate is calculated as shown in Table 3.
Example 3
A method for improving storage stability of winter jujube crisp chips comprises the following operation steps:
(1) Selecting fresh winter jujube, washing with clear water to remove soil and impurities on the surface, removing cores by a core removing machine, and slicing to obtain fresh winter jujube slices with the thickness of 10+/-0.1 mm.
(2) And (3) carrying out enzymolysis treatment on fresh winter jujube slices according to a feed liquid ratio of 1:2 (based on the mass of the jujube slices), wherein the addition amount of glucose oxidase is 0.25% (based on the mass of the jujube slices), and the enzymolysis temperature is 35 ℃ and the enzymolysis time is 45 min.
(3) And (3) putting the winter jujube slices subjected to enzymolysis into clear water with a feed-liquid ratio of 1:6 (based on the mass of the jujube slices), and filtering out reducing sugar on the surfaces of the winter jujube slices.
(4) The winter jujube slices with the reducing sugar on the surfaces thereof filtered by clear water are put into an electric fruit and vegetable dehydrator to dehydrate, and part of water on the surfaces of the winter jujube slices is removed.
(5) Spreading the dehydrated winter jujube slices in a drying tray, turning on a switch to set the temperature to 75 ℃, placing the drying tray in a hot air drying oven for hot air drying, and drying for 8 hours to obtain the winter jujube crisp slices.
(6) Reducing sugar of the winter jujube crisp chips is measured by a national standard method, and the reducing sugar amount of the winter jujube crisp chips in the market is used as a control, so that the reducing sugar removal rate is calculated as shown in Table 3.
Example 4
A method for improving storage stability of winter jujube crisp chips comprises the following operation steps:
(1) Selecting fresh winter jujube, washing with clear water to remove soil and impurities on the surface, removing cores by a core removing machine, and slicing to obtain fresh winter jujube slices with the thickness of 10+/-0.1 mm.
(2) And (3) carrying out enzymolysis treatment on fresh winter jujube slices according to a feed liquid ratio of 1:2 (based on the mass of the jujube slices), wherein the addition amount of glucose oxidase is 0.25% (based on the mass of the jujube slices), and the enzymolysis temperature is 35 ℃ and the enzymolysis time is 40 min.
(3) And (3) putting the winter jujube slices subjected to enzymolysis into clear water with a feed-liquid ratio of 1:6 (based on the mass of the jujube slices), and filtering out reducing sugar on the surfaces of the winter jujube slices.
(4) The winter jujube slices with the reducing sugar on the surfaces thereof filtered by clear water are put into an electric fruit and vegetable dehydrator to dehydrate, and part of water on the surfaces of the winter jujube slices is removed.
(5) Spreading the dehydrated winter jujube slices in a drying tray, turning on a switch to set the temperature to 75 ℃, placing the drying tray in a hot air drying oven for hot air drying, and drying for 8 hours to obtain the winter jujube crisp slices.
(6) Reducing sugar of the winter jujube crisp chips is measured by a national standard method, and the reducing sugar amount of the winter jujube crisp chips in the market is used as a control, so that the reducing sugar removal rate is calculated as shown in Table 3.
TABLE 1 sensory evaluation criteria for winter jujube crisp chips after enzymatic hydrolysis
Table 2 sensory evaluation results
As can be seen from sensory evaluation of Table 2, the winter jujube crisp chips prepared by the method of the invention have higher storage stability than the winter jujube chips in the market, and the winter jujube crisp chips have thick jujube flavor, uniform color, moderate taste and hardness and crisp taste.
The reduction sugar removal rate of the winter jujube chips prepared in examples 1 to 4 was calculated by using the winter jujube chips on the market as a control, and the results are shown in Table 3.
TABLE 3 reducing sugar removal rates of commercial winter jujube chips and winter jujube chips prepared in examples 1-4 of the present invention
As shown by the results of the reducing sugar content and the reducing sugar removal rate in the examples 1-4 in the table 3, the enzymolysis can reduce the reducing sugar content in the winter jujubes to a certain extent, and the reducing sugar removal rate can reach 43.32% at maximum; through preliminary experiments, the higher the reducing sugar removal rate is, the better the stability of the winter jujube crisp chips is, so the stability analysis is carried out on the example 1 by using a dynamic steam adsorption instrument, and the result is shown in figure 1 by taking the winter jujube crisp chips on the market as a control.
As can be seen from FIG. 1, in example 1 and the control, the adsorption amount of the winter jujube crisp chip to water vapor is basically 0 when the water vapor pressure is 0-20%, i.e. the frozen jujube crisp chip is very stable when the water vapor pressure is 0-20%; when the water vapor pressure is higher than 20%, the adsorption amount of the control substance to the water vapor is obviously higher than that of the embodiment 1 along with the increase of the water vapor pressure, so that the winter jujube crisp chips in the embodiment 1 are more stable than the control substance, namely, the storage stability of the winter jujube crisp chips can be improved by an enzymolysis method. (note: the adsorption time of the winter jujube chips to water vapor in this test was set to 2 h).
Comparative example 1
A method for improving storage stability of winter jujube crisp chips comprises the following operation steps:
(1) Selecting fresh winter jujube, washing with clear water to remove soil and impurities on the surface, removing cores by a core removing machine, and slicing to obtain fresh winter jujube slices with the thickness of 10+/-0.1 mm.
(2) And (3) carrying out water bath treatment on fresh winter jujube slices according to a feed liquid ratio of 1:2 (based on the mass of the jujube slices), wherein the water bath temperature is 40 ℃ and the water bath time is 45 min.
(3) Putting the winter jujube slices after water bath treatment into clear water with the feed liquid ratio of 1:6 (based on the mass of the jujube slices), and filtering out reducing sugar on the surfaces of the winter jujube slices.
(4) The winter jujube slices with the reducing sugar on the surfaces thereof filtered by clear water are put into an electric fruit and vegetable dehydrator to dehydrate, and part of water on the surfaces of the winter jujube slices is removed.
(5) Spreading the dehydrated winter jujube slices in a drying tray, turning on a switch to set the temperature to 75 ℃, placing the drying tray in a hot air drying oven for hot air drying, and drying for 8 hours to obtain the winter jujube crisp slices.
(6) The reducing sugar of the winter jujube crisp chips is measured by a national standard method, the reducing sugar amount of the winter jujube crisp chips in the market is used as a control, and the reducing sugar removal rate is calculated as shown in Table 4; the stability of the winter jujube crisp chips is measured by a dynamic steam adsorption instrument, the stability of the winter jujube crisp chips in the market is used as a comparison, the stability of the winter jujube crisp chips after enzymolysis is obviously higher than that of the winter jujube crisp chips in the market, and the data are shown in figure 2.
Comparative example 2
A method for improving storage stability of winter jujube crisp chips comprises the following operation steps:
(1) Selecting fresh winter jujube, washing with clear water to remove soil and impurities on the surface, removing cores by a core removing machine, and slicing to obtain fresh winter jujube slices with the thickness of 10+/-0.1 mm.
(2) And (3) carrying out enzymolysis treatment on fresh winter jujube slices according to a feed liquid ratio of 1:2 (based on the mass of the jujube slices), wherein the addition amount of glucose oxidase is 0.15% (based on the mass of the jujube slices), and the enzymolysis temperature is 40 ℃ and the enzymolysis time is 45 min.
(3) Placing the winter jujube slices subjected to enzymolysis into an electric fruit and vegetable dehydrator for dehydration, and removing part of water on the surfaces of the winter jujube slices.
(4) Spreading the dehydrated winter jujube slices in a drying tray, turning on a switch to set the temperature to 75 ℃, placing the drying tray in a hot air drying oven for hot air drying, and drying for 8 hours to obtain the winter jujube crisp slices.
(5) The reducing sugar of the winter jujube crisp chips is measured by a national standard method, the reducing sugar amount of the winter jujube crisp chips in the market is used as a control, and the reducing sugar removal rate is calculated as shown in Table 4; the stability of the winter jujube crisp chips is measured by a dynamic steam adsorption instrument, the stability of the winter jujube crisp chips in the market is used as a comparison, the stability of the winter jujube crisp chips after enzymolysis is obviously higher than that of the winter jujube crisp chips in the market, and the data are shown in figure 2.
TABLE 4 sensory evaluation results for example 1 and comparative examples 1-2
(note: winter jujube crisp sensory evaluation criteria are the same as Table 1)
TABLE 5 reducing sugar removal rates of winter jujube crisp chips prepared in example 1 and comparative examples 1-4
The stability analysis was performed on the winter jujube chips of example 1 and comparative examples 1-2 using a dynamic steam adsorber, and the results are shown in FIG. 2.
As can be seen from Table 5 and FIG. 2, in example 1 and comparative examples 1-2, the adsorption amount of the winter jujube chips to water vapor was substantially 0 when the water vapor pressure was 0 to 20%, i.e., the frozen jujube chips were stable when the water vapor pressure was 0 to 20%; when the water vapor pressure is higher than 20%, the adsorption amount of the water vapor of the comparative example 1 is obviously higher than that of the comparative example 1 along with the increase of the water vapor pressure, namely the stability of the comparative example 1 is obviously higher, which is probably caused by the fact that the winter jujube crisp chips of the comparative example 1 are not subjected to enzymolysis by glucose oxidase, so that the content of reducing sugar is higher, and the reducing sugar removal rate is low; the adsorption amount of the water vapor in the comparative example 2 is higher than that in the example 1, but the adsorption amount of the water vapor in the comparative example 2 is lower than that in the comparative example 1, probably because the winter jujube crisp chips in the comparative example 2 are subjected to enzymolysis treatment, but a small amount of glucose is adhered to the surfaces of the winter jujube chips and is not filtered by clean water, so that the desugaring rate in the comparative example 2 is lower, and the stability is poorer than that in the example; thus, the winter jujube crisp chips of the embodiment 1 are more stable than those of the comparative embodiments 1-2, namely, the storage stability of the winter jujube crisp chips can be improved by an enzymolysis method. (note: the adsorption time of the winter jujube chips to water vapor in this test was set to 2 h).
Meanwhile, as can be seen from comparative example 1 and comparative examples 1-2, the two operation steps of adding glucose oxidase and adding clean water after enzymolysis, and filtering off reducing sugar on the surface have a synergistic effect, particularly the two operation steps of adding glucose oxidase with the addition amount of 0.15% (based on the mass of the jujube slices) and adding the winter jujube slices subjected to enzymolysis into clean water with the feed-liquid ratio of 1:6 (based on the mass of the jujube slices), and filtering off reducing sugar on the surface of the winter jujube slices have a synergistic effect, so that the storage stability of the winter jujube crisp slices prepared can be synergistically improved.
In conclusion, the enzymolysis method improves the storage stability of the winter jujube crisp chips, and the prepared winter jujube crisp chips keep the color, the aroma and the taste of the original winter jujube crisp chips.
Although embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, changes and modifications are possible without departing from the spirit and scope of the invention and the appended claims, and therefore the scope of the invention is not limited to the disclosure of the embodiments.
Claims (8)
1. A processing method for improving storage stability of winter jujube crisp chips is characterized by comprising the following steps: the method comprises the following steps:
(1) Selecting fresh winter jujube, cleaning, removing cores and slicing to obtain winter jujube slices;
(2) Performing enzymolysis treatment on the winter jujube slices;
(3) Adding clear water after enzymolysis is completed, and filtering off reducing sugar on the surface;
(4) Removing surface water of winter jujube slices by using a dehydrator;
(5) And drying the winter jujube crisp chips by hot air to obtain finished winter jujube crisp chip products.
2. The processing method for improving the storage stability of winter jujube crisp chips according to claim 1, wherein the processing method comprises the following steps: in the step (2), the conditions of the enzymolysis treatment of the jujube slices are as follows: glucose oxidase is added, the addition amount of the glucose oxidase is 0.1-0.3% (based on the mass of the jujube slices), the enzymolysis temperature is 35-55 ℃, the thickness of the winter jujube slices is 8-12 mm, the enzymolysis time is 30-50 min, and the feed-liquid ratio is 1:1-1:4 (based on the mass of the jujube slices).
3. The processing method for improving the storage stability of winter jujube crisp chips according to claim 1, wherein the processing method comprises the following steps: in the step (3), the mass of the jujube slices is taken as a reference, and the feed liquid ratio of the jujube slices to the clear water is 1:6-1:10.
4. The processing method for improving the storage stability of winter jujube crisp chips according to claim 1, wherein the processing method comprises the following steps: in the step (4), the dehydrator is an electric vegetable dehydrator, and the time for removing the water on the surface of the winter jujube slices is 60-180 s.
5. The processing method for improving the storage stability of winter jujube crisp chips according to claim 1, wherein the processing method comprises the following steps: in the step (5), the drying time of the hot air drying is 6-10 h, and the temperature is 65-85 ℃.
6. The processing method for improving the storage stability of winter jujube crisp chips according to claim 1, wherein the processing method comprises the following steps: the stability of the jujube slices is measured by the quality change of the jujube slices under different humidity of 0-100%.
7. The processing method for improving the storage stability of winter jujube crisp chips according to any one of claims 1 to 6, wherein: the moisture content of the winter jujube crisp chip product is 3% -8% (calculated on the dry basis of jujube chips).
8. The processing method for improving the storage stability of winter jujube crisp chips according to any one of claims 1 to 6, wherein: the stability of the winter jujube crisp chip product is higher than that of the winter jujube crisp chip in the market.
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